Ah yes, fall is here! The wind, the rain, the nip - it's in full swing 'round these parts. Although I do recall the weather man saying that tomorrow will be sunny and sixty degrees. That's why I love living here. We get the bitter bite of the seasons and then we get the sun. Tank tops in February anyone?
Back to the present moment, fall brings a deep need in my life for all things potato. I do believe that potatoes have found their way into nearly every meal I'm making this week.
In an effort to be completely transparent I'll admit that fried potatoes hold a special place in my heart, and also my thighs. Potato chips and french fries are my nemesis. The glory of deep colored potatoes, however, is that they pack a powerful punch.
The softer orange variety of sweet potatoes, known in North America as yams, are rich in complex carbohydrates, dietary fiber, beta carotene and B vitamins.
I always feel so good when I eat these. And I'm happy to report that it's not simply because they are fried. The B vitamins are mood stabilizers. Ah ha! Now it's clear to me why I love these so much - tasty and grounding. Who can ask for more?
Sweet Potato Fries
4 medium yams (or more if you love fried potatoes as much as I do)
1/2 C canola oil for frying, more if necessary
sea salt, to taste
The Preparation Method:
Back to tank tops in February, this is one of my favorite bands to listen to when I'm channeling flips flops and sunglasses in the middle of winter.
The Beautiful Girls - Music
Find the printer friendly recipe here.